Published 9/24/2023 If you’re a fan of pumpkin oatmeal, you’re going to love this pumpkin rice pudding recipe. This naturally vegan and gluten free fall dessert is made on the stovetop with minimal ingredients. We like to make this seasonal pumpkin rice pudding on cooler days because it’s comforting, cozy, and always satisfies that sweet tooth!
What is in pumpkin rice pudding?
This pumpkin pie variation on rice pudding comes together with a just a few simple ingredients you likely have on hand:
Short grain brown rice Almond milk Maple syrup Pumpkin pie spice Pumpkin purée
Pumpkin Rice Pudding Substitutions
Try any of these rice pudding ingredient swaps: Rice: Instead of short grain brown rice, use regular brown rice. Start with about 1/2 cup less almond milk (so about 1.5 cups) and add more as needed until the rice is done cooking. Milk: Any dairy or non-dairy milk works great. Oat milk would be delicious! Sweetener: Replace the maple syrup with the same amount of honey (the rice pudding won’t be vegan if making this change). Spices: Use store-bought or homemade pumpkin pie spice.
Storage
Pumpkin pie rice pudding tastes great as leftovers! Let the rice pudding cool completely, transfer to an airtight container, and refrigerate for up to 5 days. When ready to reheat, transfer the rice pudding into a medium pot set over low heat. Mix in about 1/4 to 1/2 cup of milk and heat until warmed through, stirring occasionally.
Serving Suggestions
Top bowls of pumpkin rice pudding with a drizzle of milk or maple syrup, sprinkle of pumpkin pie spice, or handful of toasted pumpkin seeds. You can’t go wrong!
Pumpkin Recipes
Pumpkin Bread Pumpkin French Toast Pumpkin Ginger Molasses Cookies Pumpkin Oatmeal Cookie Bars Pumpkin Pancakes ALL Pumpkin Recipes
